|25 min||0 min||25 min||8|
|3 tbsp||Coconut oil|
|2 tbsp||Sunflower seed butter|
|1/4 cup||Cocoa powder, unsweetened|
|1/4 cup||Maple syrup, pure (to taste)|
|1 tsp||Vanilla extract, pure|
|7 tbsp||Rolled oats- Gluten Free|
|6 tbsp||Coconut, shredded, unsweetened|
|2 tbsp||Chia seeds, ground|
|1/8 tsp||Sea salt, fine (to taste)|
1. Line a large plate with parchment paper and set aside.
2. In a medium pot, melt the coconut oil over low heat. Whisk in the sunflower seed butter, cocoa powder, and maple syrup until smooth. Remove the pot from the heat and whisk in the vanilla.
3. Add the oats, coconut, chia seeds, and salt into the pot and stir well until combined. The mixture will be thick, dense, oily, and gel-like (from the chia seeds)- this is normal.
4. Using a retractable ice cream scoop (approximately 2 tablespoons/30 mL) or simply a spoon, scoop the dough and place the mound onto the plate, leaving a bit of space between each cookie.
5. Place the cookies in the freezer to set for about 10 to 15 minutes, until firm, or chill in the fridge.
6. Store leftover cookies in an airtight container in the fridge for 1 week, or freeze them for up to 4 to 6 weeks. These cookies have the best texture/flavour straight from the fridge.